Porcini Mushroom Walnut Pâté
An easy recipe for a delicious, creamy porcini mushroom pâté with walnuts, marjoram, rosemary and white wine. It can be made with fresh or dried porcini.
EQUIPMENT
- 1 blender
- 1 glass jar or a bowl
INGREDIENTS
- 130 g porcini mushrooms (15 g dried porcini)
- 120 g walnuts
- 80 g butter
- 100 ml heavy cream
- 1 tbsp olive oil
- 60 ml white wine
- 1 onion
- 5 cloves garlic
- 1 tsp thyme
- 1 tsp rosemary
- 2.5 g salt
- 1 g black pepper
Pin Save Print Email
INSTRUCTIONS
- When using dried porcini, soak them in hot water for about 15 minutes until softened, then drain well before cooking. You’ll need roughly 13 to 15 grams of dried porcini, or about 130 grams of fresh, to make one full cup of pâté.
- If you're making this with fresh porcini, clean the mushriooms by brushing off any dirt, leaves, or pine needles. Avoid washing them, as they absorb water easily. After that slice them, chop the onion, crush the garlic, and roughly chop the parsley.
- Warm the olive oil and butter in a large skillet. Add the onion and garlic and stir-fry gently until they become soft and golden.
- Add the mushrooms to the pan and season with salt, pepper, marjoram, and a few small rosemary sprigs. Cook over low heat, stirring now and then, until the mushrooms start to release their aroma. Pour in the white wine and let it simmer for a few minutes.
- When the mushrooms have cooked down and most of the liquid has evaporated, pour in the cream. Stir until everything is well coated and creamy.
- Let the mixture cook for two more minutes, then add the chopped parsley. Take the pan off the heat and allow it to cool slightly.
- Move the mixture to a blender, add the walnuts, and blend at medium speed until smooth. You can leave a bit of texture if you like it more rustic and crunchy.
- Leave the pâté to rest for a few minutes, then transfer it into a bowl or jar. Chill in the fridge for about an hour until the butter sets and the texture firms up.
- If you’re making it ahead, pour a thin layer of melted butter on top to keep the aroma fresh and lock out air. Store in the fridge overnight, it always tastes even better the next day.
NOTES
Porcini absorb water very quickly, so it's best not to rinse them. Instead, gently wipe away any dirt or forest debris with a brush or soft cloth. If your mushrooms are freshly foraged after rain, make sure you use them the same day. Give the walnuts a quick toast in a dry pan before using. A few minutes is enough to bring out their aroma and give the pâté a deeper, richer flavor. Don’t over-blend. Leave a little texture and a few walnut bits for a rustic, homemade crunch. Once made, it's best to let the pâté rest in the fridge overnight. The flavors will settle and deepen, and it’ll taste even better the next day. Pour a thin layer of melted butter over the top before refrigerating. This keeps the pâté fresh, helps it hold its aroma, and it can be stored longer this way. Always serve it at room temperature. Take it out of the fridge about 15 minutes before serving so the butter softens and the flavors open up. For a twist, turn this pâté into a sauce by mixing in a splash of olive oil and some grated Parmesan. It makes a wonderful mushroom and walnut pesto for pasta or gnocchi. Make sure you don't warm it more than once. STORAGE: When stored in a sealed jar and topped with a bit of melted butter, the pâté will keep in the fridge for up to five days. Freeze it filled in used yogurt cups. Pour the melted butter on top, chill until firm, then wrap tightly and freeze for up to three months. Defrost slowly in the fridge. If the pâté is firm and buttery enough, roll it in parchment paper and freeze it as a log. When you’re ready to enjoy some, cut off a few slices, let them thaw in the fridge, and save the rest for next time.
NUTRITION
Serving: 5oz | Calories: 488kcal | Carbohydrates: 12g | Protein: 6g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 382mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g | Vitamin A: 902IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg